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Tamarind Water
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
211Calories
4 gProtein
47 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories211 kcal
Protein4.2 g
Carbohydrates47 g
Fiber3.4 g
Sugars6.1 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium541 mg
Potassium158 mg
Calcium163 mg
Iron16 mg
Magnesium28 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate66 mcg
Choline7.4 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 150. The excerpt below is the record exactly as published.
Tamarind Water. 2 tablespoons preserved 1 cup boiling water, tamarinds. Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.